Kala Jamun By Taste Temptations

To a large plate, add mawa and then mash it nicely using your hands for 1-2 minutes making it completely smooth.

To same plate now add, grated paneer, flour, baking soda and cardamom powder. Mix everything together using your hands.

And form a smooth dough. No milk was needed here and moisture from paneer and mawa was enough to bring everything together, in case the mawa you are using is dry or you are using paneer and it's dry you can add milk to bring it all together.

take 1 tablespoon from this dough and add 2 tablespoons crushed nuts and food color to it and mix.

Now take a small ball, around 20 grams from the dough and flatten it and then stuff it if you want by taking a little amount from that prepared stuffing dough.

Seal the dough and roll between your palm to form a smooth round ball. Make all jamuns similarly. Keep them covered at all times so that they don't dry out.

To make the syrup, add sugar, water, rose water, kewra water, crushed cardamom and saffron to a pan on medium heat. Let the sugar dissolve and mixture come to boil. As soon as it comes to boil, add the lemon juice and stir. Lemon juice helps prevent crystallization of the sugar syrup.

Let the syrup simmer on medium heat for around 6 minutes.

Heat oil with some ghee in a kadai to fry the jamuns on low-medium heat.

keep moving the oil around them with a spatula without touching the jamuns so that the bottom doesn't get brown.

After around 6-7 minutes, they will start floating in oil, at this point turn heat to medium from low-medium.

Fry until they turn black, this will take around 14 to 15 minutes in total.

Drop fried hot jamuns in the prepared syrup. Syrup should be warm when you add jamuns to it.

let them soak in the sugar syrup for at least 4 hours.

Enjoy warm.